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An overhead shot of a plate of strawberry pancakes with icing sugar on top.

Strawberry Pancakes

These light and fluffy strawberry pancakes, filled with sweet bursts of fresh berries, make the perfect weekend breakfast.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American, Australian recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 large pancakes
Calories: 176kcal
Cost: $5

Equipment

  • Thermomix or mixing bowl and whisk
  • Stove-top

Ingredients

  • 60 g butter salted or unsalted
  • 300 g (2 cups) plain flour
  • 60 g (⅓ cup) caster sugar
  • 4 tsp baking powder
  • ¼ tsp bi-carbonate soda
  • ½ tsp salt
  • 420 g (1⅔ cups) milk full cream (not light)
  • 2 tsp vanilla extract
  • 1 egg room temperature
  • 125 g (1 cup) chopped strawberries plus extra to serve

Instructions

Conventional Method

  • Melt the butter in the microwave or on the stovetop.
  • Add the remaining ingredients (except for the chopped strawberries) and whisk until the batter is smooth.
  • Add the strawberries and stir to combine.
  • Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter over the frying pan surface.
  • Pour ¼ cup of the pancake batter into the centre of the frying pan. Cook until bubbles start to form and the base of the pancake is lightly golden. Carefully flip over and cook on the other side.
  • Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes one at a time (depending on the size of your frying pan, you may be able to cook several at a time).
  • Serve immediately with extra strawberries.

Thermomix Method

  • Place the butter into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2 (or until melted).
  • Add the remaining ingredients (except for the strawberries) and mix for 15 seconds, Speed 4. Scrape down the sides of the bowl and repeat until combined.
    Note: the batter will be very thick and creamy at this stage.
    Stir the chopped strawberries through with the spatula.
  • Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter over the frying pan surface.
  • Pour ¼ cup of the pancake batter into the centre of the frying pan. Cook until bubbles start to form and the base of the pancake is lightly golden. Carefully flip over and cook on the other side.
  • Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes one at a time (depending on the size of your frying pan, you may be able to cook several at a time).
  • Serve immediately with extra strawberries.

Notes

RECIPE NOTES
  • Pancake batter can be prepared ahead of time and stored for 2-4 days in the fridge before using - perfect for busy mornings. 
  • If you have leftover pancake batter, pour into a sealable plastic bag (like a Glad bag), remove the air and store in the fridge for 2-4 days.
  • If time allows, rest your batter for about 10-15 minutes before cooking your pancakes. This allows the flour to absorb the liquid more making the pancakes even lighter and fluffier.
  • Make sure you cook pancakes over a low to medium heat. If the element is too hot, the butter in the pan will burn.
  • Wipe out the frying pan between each batch - melt a small amount of butter in the pan for each batch of pancakes.
  • You can also freeze pancake batter in a bag for up to 3 months. Then thaw, cut the corner off the bag and pour into the pan to cook.
  • Pancakes are always best served immediately, however you can freeze cooked pancakes up to 1 month in an airtight container. Defrost in the fridge before reheating.
  • You can store cooked pancakes in an airtight container for 2 days or wrap in foil and store in the fridge for up to 4 days.
  • Reheating - preheat the oven to 170 degrees celsius and place the pancakes onto a flat baking tray. Cook for a few minutes or until reheated through.

Nutrition

Calories: 176kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 172mg | Potassium: 221mg | Fiber: 1g | Sugar: 7g | Vitamin A: 201IU | Calcium: 108mg | Iron: 1mg